Grandma’s Stuffed Celery
Ingredients
Makes ~24 pieces (4 stalks)
The Classic Filling
8 oz (1 block) cream cheese, softened to room temperature
½ cup (2 oz) shredded sharp cheddar cheese
¼ cup finely chopped toasted pecans (your signature crunch—highly recommended!)
1 tbsp fresh chives or parsley, finely minced
¼ tsp garlic powder (your love of bold depth—yes!)
¼ tsp fine sea salt
Pinch of freshly ground black pepper
The Vessel
4 large celery stalks, fresh and crisp (about 8 inches long)
✅ Joye’s Optional Upgrades
2 tbsp crispy cooked bacon, crumbled (for smoky depth)
1 tsp lemon zest (brightens the creaminess)
Dash of hot sauce or Worcestershire (for your bold-flavor love!)
Swap pecans for walnuts or sunflower seeds (nut-free)
Step-by-Step Instructions
1. Prep the Celery (The Crisp Foundation)
→ Wash stalks well; trim ends.
→ Using a small spoon or melon baller, gently scrape out the stringy center ribs—create a smooth, shallow trench down the center of each stalk.
→ Cut each stalk into 6 equal pieces (about 1½ inches each).
✅ Tip: Soak pieces in ice water 10 mins for extra crispness—pat dry before filling.
2. Make the Filling (With Gentle Hands)
→ In a medium bowl, beat cream cheese until smooth and fluffy (1 min).
→ Add cheddar, toasted pecans, chives, garlic powder, salt, and pepper.
→ Mix until just combined—don’t overwork.
✅ Optional: Fold in bacon, lemon zest, or hot sauce now.
3. Stuff with Love
